Cut the rump into two steaks 300 grams each, fry them in oil with garlic and herbs for 3 minutes on each side, then leave to rest in a warm place. Cook the beetroots, leaving one aside for decoration. Blend the remaining beetroots in a thermomix device to a cream consistency, season with salt and pepper. Fry the green peas in butter, add blueberries and serve with sliced rump with creamed beetroots. Decorate with cooked Brussels sprout leaves sprinkled with leek oil.